Mikes Egg Nog Recipes

CHEF JOHN'S HOMEMADE EGGNOG

Chef John's Homemade Eggnog image

Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.

Provided by Chef John

Categories Drinks Recipes Eggnog Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

Ingredients

4 egg yolks
⅓ cup white sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

Steps:

Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g

CLASSIC EGGNOG

Classic Eggnog image

Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.

Provided by Robert Simonson

Categories cocktails

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

8 large eggs
4 cups whole milk
2 cups heavy cream
2/3 cup granulated sugar
4 ounces bourbon
4 ounces dark rum
4 ounces Cognac or apple brandy
Whole nutmeg, for garnish

Steps:

Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.

EGG NOG

Egg Nog image

This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)

Provided by Rosie Schaap

Categories cocktails, sauces and gravies

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 cups whole milk
3/4 cup sugar
5 large eggs, separated
1 cup heavy cream
1 1/2 cups dark rum
Whole nutmeg

Steps:

In a saucepan, heat 2 cups milk but don't boil. Turn off the heat.
In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.

MIKE'S CHRISTMAS "NOG"

Mike's Christmas

Yummy Adult Milkshake! This makes a lot for a party....feel free to reduce to adapt to your number of servings! Prep time is ice cream softening time!

Provided by breezermom

Categories Punch Beverage

Time 15m

Yield 6 quarts

Number Of Ingredients 4

Ingredients

3 1/2 gallons vanilla ice cream, softened
1 (750 ml) bottle brandy
1 (750 ml) bottle Kahlua
nutmeg, ground

Steps:

Spoon the softened ice cream into a punch bowl; stir with a spoon until the ice cream is smooth.
Pour the brand and Kahlua over the ice cream. Stir gently, just until blended. (Do not overstir, or it will be too foamy.) Sprinkle with nutmeg.

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